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Monk Fruit Sweetener - who's tried it?

chicgail Nov 18, 2013 06:10 AM

I've noticed that there's a new sweetener being advertised that's made from monk fruit.

I tried - and hated - Stevia. I bought the stuff on a friend's recommendation, put it in my coffee one Saturday morning and couldn't get the nasty taste out of my mouth all morning through a whole yoga class. I came home and threw the whole box out.

I wanted to find out who among you has tried this new product and what you thought about it before I actually buy the stuff.

And BTW, what is monk fruit?

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    Hobbert RE: chicgail Nov 18, 2013 06:11 AM

    Yeah, Stevia was wretched. I'm interested to know if this monk fruit sweetener is any good.

    1. m
      Mairebk1 RE: chicgail Nov 18, 2013 07:27 AM

      I tried it and it was not bad, very similar in taste to Splenda - no aftertaste.

      I also tried and HATED Stevia.

      1. Ttrockwood RE: chicgail Nov 18, 2013 10:10 PM

        The product is called Nectresse. I have used and liked splenda yet also hate stevia- no matter how much or how little i used it left a horrible after taste.
        I liked Nectresse a lot- found it at whole foods. Buy some, keep the rcpt and return if you hate it.
        More info on monk fruit here:
        http://www.nectresse.com/faq

        1 Reply
        1. re: Ttrockwood
          greygarious RE: Ttrockwood Nov 20, 2013 10:51 AM

          It's been around long enough that my supermarket now also carries a generic that's the same as the more expensive Nectresse.

          I too have tried and despised various forms of stevia. When I bought Nectresse, maybe a year ago, I didn't like it in coffee, and still don't. It has a fruity flavor which, I discovered, works perfectly for the way I drink tea, which is sweetened, but without dairy. I'll add lemon if it's black tea, but my favorite tea is Constant Comment, which contains spices and citrus. When I use monkfruit sweetener, I don't feel the need to add lemon to black tea since the monkfruit provides a fruity element.

          I have used Nectresse in place of part of the sugar in fruit-based baked goods. I do not know if it would work as the sole sweetener in baking. Probably not, since sugar's properties also affect spreading, crisping, and browning. Nectresse was successful, alone, in sweet-sour savory dishes like braised cabbage and some soups.

        2. chicgail RE: chicgail Nov 20, 2013 07:41 AM

          Ok, I went out and bought Nectresse. Tried it in my coffee this morning. It certainly wasn't Stevia (I didn't pitch it) but I can't say I loved it. It's maybe a little too sweet. I'll experiment with it a bit to see how much I actually need.

          1 Reply
          1. re: chicgail
            Ttrockwood RE: chicgail Nov 20, 2013 03:37 PM

            If all else fails you could use (gasp!) real sugar- unless you have a dietary restriction i missed- palm sugar and coconut sugar are two minimally processed options.

          2. The Professor RE: chicgail Nov 20, 2013 12:58 PM

            I guess I'm the odd man out...I Stevia. It has a bit of an aftertaste _in certain uses_, but overall it tastes a heck of a lot better than the other alternative sweeteners around. I don't have much of a sweet tooth so I use it very lightly, but I suppose I can see where if it's used to add a LOT of sweetness to something it might be a bit much.
            I'll try the monkfruit stuff and see how it stacks up. Anything has to be better than Equal or Splenda (and probably not as questionable with regard to safety).

            1. f
              ferret RE: chicgail Nov 20, 2013 03:20 PM

              The puzzling aspect of Nectresse is that it's marketed as a Monk Fruit-based sweetener, but Monk Fruit Extract is actually the third ingredient listed after Erythritol and Sugar with Molasses as the fourth ingredient. So it's mostly erythritol.

              http://2.bp.blogspot.com/-sCa5CJh9pa8...

              Not that there's anything wrong with sugar alcohols, they've been used as low-cal sweeteners for a long time, it's just odd that they're romanticizing this product as Monk Fruit when it's mostly erythritol.

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